Keto Double Chocolate Chip Cookies

These soft and chewy keto double chocolate chip cookies are the best keto chocolate cookie recipe you’d make! Made with almond flour and loaded with chocolate chips, they take less than 20 minutes!

Keto cookies are some of my favorite kinds of cookies to make. Chocolate chip cookies, brownie cookiesand these double chocolate chip cookies.

soft and chewy keto double chocolate chip cookies

Double chocolate chip cookies are one of the best cookies ever, especially if you love rich, dark chocolate. I made these cookies after going a little heavy with the chocolate chips and deciding at the last minute to throw some keto candy buttons into the mix.

I find with certain cookies with chocolate chips, if you don’t add enough into the batter, you’ll be left with some cookies completely void of them!

This double chocolate chip cookie recipe ensures EVERY single bite is chock full of chocolate, chocolate chips and well…more chocolate chips.

Unlike traditional cookies, these low carb ones are secretly healthy, and made without grains, without butter, and without eggs! 

Keto Double Chocolate Chip Cookie Ingredients

You only need 10 ingredients to make these soft and chewy double chocolate chip cookies. I’ve included tested substitutions below, if you want some options!

  • Ground Flaxseed- Mixed with 3 tablespoons of water, this produces a ‘flax egg’, which is an egg substitute. If you can tolerate eggs, you can replace it with a whole egg. 
  • Almond Flour- Blanched almond flour or almond flour can both be used. Blanched almond flour produces a lighter texture. 
  • Coconut Flour- Do not omit the coconut flour, as it helps hold the cookies together. Don’t be worried if you aren’t a fan of coconut- You won’t be able to taste it. 
  • Granulated sweetener of choice- I used swerve, an erythritol based sweetener. You can use monk fruit in the raw, or if you don’t follow a strict ketogenic diet, coconut palm sugar
  • Cocoa Powder- Dutch-processed cocoa works well, or dark cocoa powder
  • Baking soda- This ensures the cookie rises and remains quite thick. 
  • Almond butter- I prefer using almond butter as it is mild tasting. You can replace it with cashew butter, peanut butter, tahini or sunflower seed butter.
  • Coconut Oil- I’ve only tried using coconut oil– You could try butter, but I cannot vouch for it myself. 
  • Chocolate Chips- Use a mix of chocolate chips and keto candy buttons, for an ultra chocolate boost.
  • Milk of choice- You’ll only use the milk if the batter is too thick/crumbly. 

Keto double chocolate chip cookies recipe

How to make keto double chocolate chip cookies

Step 1- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a Silpat cookie sheet and set aside.

Step 2- In a small mixing bowl, prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Let it sit for at least 10 minutes until a gel is formed.

Step 3- In a large mixing bowl, combine your almond flour, coconut flour, granulated sweetener of choice, cocoa powder, baking soda and mix well. 

Step 4- In a separate small bowl, combine your almond flour, coconut oil, and prepared flax egg and mix well, until mixed well.

Step 5- Combine your wet and dry ingredients and mix very well, until fully combined. Fold through your chocolate chips and candy buttons. If your batter is too thick, add a dash of milk.

Step 6- Form 12 small balls of dough and place them on the prepared cookie sheet. Press each ball into a cookie shape and bake for 12-15 minutes, or until just cooked on the outside.

Step 7- Remove cookies from the oven and allow cooling completely on the cookie sheet.

Storing keto double chocolate chip cookies

Room temperature- Cookies can be stored at room temperature, in a sealed container or covered in plastic wrap. Room temperature cookies will keep for 5 days. 

Refrigerator- Double chocolate chip cookies are best stored in the refrigerator, to ensure they maintain fresh and chewy. Ensure they are covered or kept in a sealed container. Refrigerated cookies will keep fresh for up to 7 days. 

Freezer- These double chocolate keto cookies are freezer friendly and can be stored in the freezer. Wrap the cookies in parchment paper and place it in a ziplock bag. Frozen cookies will keep fresh for up to 6 months.

To enjoy cookies from the freezer, thaw them out at room temperature. 

Soft chewy keto eggless double chocolate cookies

Tips and Tricks for PERFECT Cookies

  • Do not overbake the cookies, as they will continue to cook as they are cooling. They don’t contain eggs, so under-baking them is no issue.
  • If your batter is too thick, please add some milk until a thick batter remains. If you don’t do this, you will find the cookies are extremely crumbly.
  • Reserve some chocolate chips to top the cookies with. 
  • Instead of 12 small cookies, make 6 larger ones.

More healthy cookie recipes

keto low carb double chocolate chip cookies recipe

keto vegan double chocolate keto cookies recipe

Keto Double Chocolate Chip Cookies

These soft and chewy keto double chocolate chip cookies are the best keto chocolate cookie recipe you'd make! Made with almond flour and loaded with chocolate chips, they take less than 20 minutes!
4.67 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 12 Cookies
Calories: 124kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a Silpat cookie sheet and set aside.
  • In a small mixing bowl, prepare your flax egg by combining your ground flaxseed with 3 tablespoons of water. Let it sit for at least 10 minutes until a gel is formed.
  • In a large mixing bowl, combine your almond flour, coconut flour, granulated sweetener of choice, cocoa powder, baking soda and mix well. In a separate small bowl, combine your almond flour, coconut oil, and prepared flax egg and mix well, until mixed well.
  • Combine your wet and dry ingredients and mix very well, until fully combined. Fold through your chocolate chips and candy buttons. If your batter is too thick, add a dash of milk.
  • Form 12 small balls of dough and place them on the prepared cookie sheet. Press each ball into a cookie shape and bake for 12-15 minutes, or until just cooked on the outside.
  • Remove cookies from the oven and allow cooling completely on the cookie sheet.

Notes

* Only add the milk of choice if the batter is too crumbly. 
Keto double chocolate chip cookies can keep at room temperature for up to 5 days. They are best stored in the fridge (for up to 7 days) or the freezer (they are freezer friendly). They can keep in the freezer for up to 6 months. 

Nutrition

Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Potassium: 3mg | Fiber: 4g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 2% | Iron: 2%
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Comments

4 thoughts on “Keto Double Chocolate Chip Cookies

  1. Hi Arman! I am a bit confused about the almond flour. Do I split the 1 cup between the two bowls in step 3? Just want to make sure so they turn out as scrumptious as they look!
    Lori

  2. I think its possibly a typo? the second part he maybe means combine coconut oil and almond butter (not flour) in the separate bowl. Want to try making these this week! They look delicious!

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